Smoke taint has become a prominent issue for the global wine industry as climate change
continues to impact the length and extremity of fire seasons around the world. Although the …

Volatile aroma compounds found in grapes and hops may be present as both free volatiles
and bound glycosides. Glycosides found in the raw materials are transferred to their …

Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly
be identified through their elevated concentrations of volatile phenols and phenolic …

Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy
characters, which have been attributed to the presence of smoke-derived volatile phenols, in …

Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December
2019 due to a wildfire, when wine grapes were peppercorn‐size green berries. Previously …

Abstract Background and Aims An elevated concentration of several volatile phenols and
their glycosides in grapes and wines is associated with exposure of grapes to forest fire …

Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of
this taint, it is imperative that the analytical methods used are accurate and precise. This …

Ultra-high-performance liquid chromatography (UHPLC) accurate mass tandem mass
spectrometry is a powerful tool for identifying and profiling plant metabolites. Here, we …

When vineyards and grapes are exposed to smoke from wildfires or controlled burns, this
can result in wines with smoky, burnt or ashy attributes that have been linked to the …

Tea aroma components are often stored as glycosidically bound forms in the tea plant
(Camellia sinensis). However, the determination of these glycosides in tea samples is far …